Wash and slice the eggplant and lightly sprinkle slices with sea salt; place slices in a colander and let sit for 10-20 minutes. Pat with a paper towel to remove excess liquid. In a few tablespoons of olive oil, sauté the eggplant (in batches) until medium brown on both sides, for 3-5 minutes. Remove eggplant and drain on paper towels. (Eggplant may also be grilled for this recipe.)

In a large skillet or pan, sauté the shrimp in a few tablespoons of olive oil and the garlic until translucent. Do not overcook. Lightly sprinkle shrimp with cumin, oregano, ancho peppers or red pepper flakes. Toss with the lemon or lime juice and a dash of cayenne or chili powder. Remove shrimp to a serving plate and keep warm. (Shrimp may also be grilled, brush them with a little olive oil and some crushed garlic and minced parsley until done.)

Warm the tortillas in a microwave with paper towels for 20-35 seconds, grill, or warm the tortillas in a skillet on both sides in a few tablespoons of olive oil over medium heat until lightly browned, for 30-40 seconds.

In a blender or processor, slowly combine the garbanzo beans, tahini, garlic, lemon juice, lemon zest and dash of sea salt; add the reserve liquid a little at a time, and blend a minute or two longer; drizzle in the olive oil to the desired consistency. Taste and adjust seasonings. Add more lemon juice or olive oil, if desired.

With a small spatula spread tahini on a plate or platter and garnish with olive oil and chopped cilantro or parsley; sprinkle with cayenne pepper, Aleppo pepper or paprika.

Serves 4.

*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and athttp://www.thearmeniankitchen.com/

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: http://www.myrecipes.com/search/site/Datian